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Asian - style Easy Appetizer

Lucky Dumplings

0
101Min
Intermediate
Fill, seal, boil, devour.

Ingredients

-
6 servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

250 g
Shrimp Meat
20 g
Carrot
2 pcs
Water Chestnut
1 pc
Black fungus
2 tsp
MAGGI® Oyster Sauce
2 tsp
MAGGI® CukupRasa™
1 tsp
Sesame Oil
0.25 tsp
White pepper
0.5 tsp
Cornstarch
12 pcs
Round-Shaped Sui Kow Wrapper
300 g
Chicken Meat TEST LABEL
150 g
Chinese Cabbage
3 cubes
MAGGI® Chicken Stock Cube
1.5 L
Water
2 Stalks
Spring Onion
0.5 g
White pepper

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Nutrition Value

Energy
125.74 kcal
Carbohydrates
6.44 g
Protein
18.6 g
Fats
2.66 g
Information per serving
Lets Cook

Instruction

101 Minutes
Step1
30 Min
Bring water to boil in a medium pot, add chicken pieces, Chinese cabbage and MAGGI® Chicken Stock Cube. Stir briefly and leave to simmer on low heat for about 30 minutes, until Chinese cabbage turns soft and chicken pieces are thoroughly cooked.
Step2
30 Min
In a large bowl, mix shrimp meat, carrots, water chestnut, black fungus, MAGGI® Oyster Sauce, MAGGI® CUKUPRASA™, sesame oil, white pepper and cornstarch evenly. Leave to marinate for 30 minutes.
Step3
30 Min
Wash and dry your hands properly, to prevent sui kow wrapper from sticking to your palm. Place a sui kow wrapper on your palm, put 1 tablespoonful of filling in the centre. Wet the edge of the wrapper with some water, fold it into half and press firmly to seal.
Step4
10 Min
In a large pot, bring 2 litres of water to a boil. Divide the dumplings into two batches. Put in dumplings one at a time and stir with a spatula to prevent the dumplings from sticking. Bring to a boil again and leave to simmer on medium heat until the dumplings are cooked.
Step5
1 Min
Dish out dumplings with a strainer ladle and place them in a soup bowl. Pour soup over the dumplings and garnish with chopped spring onions. Season with white pepper if desired.
Lucky Dumplings

Step1 of 5

: Chicken Meat, Chinese Cabbage, MAGGI® Chicken Stock Cube, Water

Bring water to boil in a medium pot, add chicken pieces, Chinese cabbage and MAGGI® Chicken Stock Cube. Stir briefly and leave to simmer on low heat for about 30 minutes, until Chinese cabbage turns soft and chicken pieces are thoroughly cooked.

Lucky Dumplings

Step2 of 5

: Shrimp Meat, Carrot, Water Chestnut, Black fungus, MAGGI® Oyster Sauce, MAGGI® CukupRasa™, Sesame Oil, White pepper, Cornstarch

In a large bowl, mix shrimp meat, carrots, water chestnut, black fungus, MAGGI® Oyster Sauce, MAGGI® CUKUPRASA™, sesame oil, white pepper and cornstarch evenly. Leave to marinate for 30 minutes.

Lucky Dumplings

Step3 of 5

: Round-Shaped Sui Kow Wrapper

Wash and dry your hands properly, to prevent sui kow wrapper from sticking to your palm. Place a sui kow wrapper on your palm, put 1 tablespoonful of filling in the centre. Wet the edge of the wrapper with some water, fold it into half and press firmly to seal.

Lucky Dumplings

Step4 of 5

In a large pot, bring 2 litres of water to a boil. Divide the dumplings into two batches. Put in dumplings one at a time and stir with a spatula to prevent the dumplings from sticking. Bring to a boil again and leave to simmer on medium heat until the dumplings are cooked.

Lucky Dumplings

Step5 of 5

: Spring Onion, White pepper

Dish out dumplings with a strainer ladle and place them in a soup bowl. Pour soup over the dumplings and garnish with chopped spring onions. Season with white pepper if desired.

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